Sarah Scoop

menu icon
subscribe
search icon
Browse by Holiday →

100 Best Christmas Dinner Side Dishes

Whether you love rich, cheesy bakes or lighter, veggie-forward dishes, these 100 Best Christmas Dinner Side Dishes give you plenty of options to mix and match.

Many of them can be prepped ahead of time and finished in the oven at the last minute, especially if you have a few extra sheet pans, deep 9x13 baking dishes, and a trusty stand mixer on hand.

1. Garlic Herb Whipped Mashed Potatoes

A white dish filled with creamy mashed potatoes, garnished with chopped chives and parsley, with a spoon on the side. A red and green patterned cloth is beside the dish.

These ultra-creamy mashed potatoes are whipped with butter, sour cream, and roasted garlic, then finished with a shower of fresh herbs. They’re smooth, luxurious, and perfect for soaking up gravy on your Christmas plate.

Ingredients

Directions

  1. Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast on a small baking sheet for 30–35 minutes until soft and golden.
  2. Meanwhile, place the potato chunks in a large pot, cover with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer 15–20 minutes until very tender.
  3. Drain the potatoes well using a colander, then return them to the hot pot. Squeeze the roasted garlic cloves out of their skins into the potatoes.
  4. Add the butter, sour cream, and warmed milk. Use a hand mixer or potato masher to whip until smooth and fluffy.
  5. Season with the remaining salt and pepper, then fold in the chopped parsley and chives. Serve in a warmed serving bowl.

2. Brown Butter Maple Roasted Carrots with Pecans

A rectangular white dish with roasted baby carrots topped with chopped pecans, placed on a wooden board next to a green and white striped napkin.

Whole carrots are roasted in nutty brown butter and maple syrup, then topped with toasted pecans. This side is sweet, savory, and gorgeous with its glossy glaze and golden edges.

Ingredients

Directions

  1. Preheat the oven to 400°F (200°C). Lay the carrots in a single layer on a large sheet pan.
  2. In a small saucepan, melt the butter over medium heat, stirring until it turns golden and smells nutty, 3–4 minutes. Remove from heat and whisk in the maple syrup, salt, and pepper.
  3. Pour the brown butter mixture over the carrots and toss with tongs to coat well.
  4. Roast for 25–30 minutes, turning once, until the carrots are tender and caramelized at the edges.
  5. During the last 5 minutes, sprinkle the pecans over the pan so they toast lightly. Transfer everything to a warm serving platter.

3. Gruyère and Thyme Scalloped Potatoes

A baked casserole dish of cheesy scalloped potatoes, garnished with fresh herbs, sits on a red and white festive cloth.

Thinly sliced potatoes are layered with cream, Gruyère cheese, and fresh thyme for an ultra-decadent scalloped potato bake. The top bakes until golden and bubbly, making this a show-stopping side.

Ingredients

Directions

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 casserole dish with the butter.
  2. In a medium saucepan, heat the cream with the garlic, thyme, nutmeg, salt, and pepper just until warm; do not boil.
  3. Layer half of the sliced potatoes in the dish, slightly overlapping. Sprinkle with half the Gruyère.
  4. Pour half of the warm cream mixture over the potatoes. Repeat with the remaining potatoes, cheese, and cream.
  5. Cover the dish with foil and bake for 45 minutes. Remove foil and bake another 20–25 minutes until the top is deeply golden and the potatoes are tender when pierced with a knife.

4. Cranberry Orange Glazed Brussels Sprouts

A white bowl filled with roasted Brussels sprouts and dried cranberries, with a spoon resting inside, placed on a green and red plaid cloth.

Roasted Brussels sprouts are tossed with a tangy cranberry orange glaze and sprinkled with dried cranberries. The sweet-tart flavors balance the earthiness of the sprouts beautifully.

Ingredients

Directions

  1. Toss the Brussels sprouts with olive oil, salt, and pepper on a large rimmed baking sheet.
  2. Roast at 425°F (220°C) for 20–25 minutes, stirring once, until deeply browned and tender.
  3. While they roast, whisk the cranberry sauce, orange juice, and honey in a small saucepan over low heat until smooth and slightly thickened.
  4. Transfer the hot sprouts to a large serving bowl, pour the warm glaze over, and toss to coat.
  5. Sprinkle with dried cranberries just before serving.

5. Classic From-Scratch Green Bean Casserole

A baked green bean casserole topped with crispy fried onions in a white oval dish, placed on a red-striped towel next to a wooden spoon.

This upgraded green bean casserole uses a homemade mushroom cream sauce and crispy fried onions on top. It tastes nostalgic but feels fresher and more special than the canned version.

Ingredients

Directions

  1. Blanch the green beans in boiling salted water for 3–4 minutes, then plunge into a bowl of ice water using a slotted spoon. Drain and set aside.
  2. In a large sauté pan, melt the butter and cook the mushrooms until browned, about 6–8 minutes.
  3. Sprinkle in the flour and cook for 1–2 minutes, stirring constantly with a wooden spoon.
  4. Slowly whisk in the chicken broth and cream; simmer for 5 minutes until thickened. Season with salt and pepper.
  5. Combine the green beans and sauce in a greased 2-quart casserole dish. Top with the fried onions and bake at 375°F (190°C) for 20–25 minutes until bubbly.

6. Honey Butter Pull-Apart Dinner Rolls

A baking pan filled with twelve golden brown dinner rolls, some with melted butter on top, sits on a holiday-themed towel next to a small bowl of butter.

Soft, fluffy dinner rolls are brushed with honey butter and baked close together so they pull apart at the table. They’re irresistible alongside gravy and all your other Christmas favorites.

Ingredients

Directions

  1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
  2. Add the warm milk, melted butter, and beaten egg. Mix with the dough hook for 6–8 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour, until doubled.
  4. Punch down the dough and divide into 16 equal pieces using a bench scraper. Shape into balls and place in a greased 9x13 baking pan.
  5. Let rise 30–40 minutes while you preheat the oven to 350°F (175°C). Bake for 18–22 minutes until golden.
  6. Stir the remaining melted butter with the honey and brush over hot rolls using a pastry brush.

7. Sausage and Apple Cornbread Stuffing

A round casserole dish filled with baked cornbread stuffing containing diced apples and sausage, placed on a red plaid cloth with a wooden spoon on the side.

This hearty stuffing combines crumbled cornbread, savory sausage, and sweet apples with plenty of herbs. It’s a cozy, flavorful side that tastes like Christmas in a pan.

Ingredients

Directions

  1. Spread the cubed cornbread on a sheet pan and toast at 300°F (150°C) for 20–25 minutes until dry.
  2. In a large skillet, brown the sausage, breaking it up with a wooden spoon. Transfer to a large mixing bowl.
  3. In the same pan, sauté the onion and celery in 2 tablespoons of the butter until softened, then add the apples and cook 2–3 more minutes.
  4. Combine cornbread cubes, sausage, vegetable mixture, poultry seasoning, sage, salt, and pepper in the large bowl.
  5. Whisk the broth, melted butter, and eggs, then pour over, tossing gently until moistened.
  6. Transfer to a greased 9x13 casserole dish and bake at 350°F (175°C) for 35–40 minutes, until the top is browned and crisp.

8. Parmesan Roasted Cauliflower Florets

Roasted cauliflower florets in a white baking dish, sprinkled with grated cheese, lemon zest, and red pepper flakes, with a lemon half in the corner.

Cauliflower florets are roasted until crispy and then tossed with parmesan and lemon. This simple side has tons of flavor and a golden, cheesy crust.

Ingredients

Directions

  1. Spread the cauliflower florets on a large sheet pan. Drizzle with olive oil, garlic powder, salt, and pepper, tossing well.
  2. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until browned and crispy.
  3. Immediately toss with the parmesan, plus the zest and juice of the lemon, right on the hot pan. Serve on a warm platter.

9. Creamed Spinach with Nutmeg

A bowl of creamed spinach topped with shaved parmesan and black pepper, placed on a red cloth napkin.

Fresh spinach is cooked down and folded into a rich, garlicky cream sauce with a hint of nutmeg. It’s a classic steakhouse-style side that fits right in on a Christmas table.

Ingredients

Directions

  1. In a large sauté pan, wilt the spinach in batches over medium heat. Transfer to a colander, press out excess liquid, and chop coarsely.
  2. In the same pan, melt the butter and cook the garlic for 1 minute.
  3. Sprinkle in the flour, whisking for 1–2 minutes, then slowly whisk in the milk and cream.
  4. Simmer until the sauce thickens, then add the nutmeg, parmesan, salt, and pepper.
  5. Fold the chopped spinach back into the sauce and warm through. Serve in a small stoneware dish.

10. Pecan Crumble Sweet Potato Casserole

A white baking dish filled with sweet potato casserole topped with a brown pecan crumble, with a serving spoon and one portion removed.

Mashed sweet potatoes are scented with cinnamon and vanilla, then topped with a crunchy pecan crumble. It’s almost like dessert, but it belongs right on the dinner table.

Ingredients

Directions

  1. Boil the sweet potatoes in a large pot of salted water until tender, about 15–20 minutes. Drain and return to the pot.
  2. Mash with 3 tablespoons melted butter, cream, brown sugar, vanilla, cinnamon, and ½ teaspoon salt until very smooth.
  3. Spread into a greased 9x13 baking dish.
  4. In a small bowl, mix the flour, pecans, granulated sugar, remaining melted butter, and remaining salt into a crumbly topping.
  5. Sprinkle over the sweet potatoes and bake at 350°F (175°C) for 30–35 minutes until the topping is toasted and the filling is hot.

11. Rosemary Roasted Root Vegetable Medley

A white platter with roasted baby potatoes, carrots, parsnips, garlic halves, and rosemary sprigs, placed on a red plaid napkin.

Carrots, parsnips, and potatoes are roasted together with rosemary and garlic. The caramelized edges and mix of colors make this a rustic but elegant Christmas side.

Ingredients

Directions

  1. Place all the chopped veggies in a large mixing bowl.
  2. Toss with the olive oil, smashed garlic, rosemary, salt, and pepper.
  3. Spread in a single layer on two rimmed sheet pans so they roast, not steam.
  4. Roast at 425°F (220°C) for 30–35 minutes, stirring once, until tender and nicely browned. Serve straight from a warmed stoneware platter.

12. Cheesy Broccoli and Rice Bake

A casserole dish filled with broccoli and cheese casserole topped with breadcrumbs, with a serving spoon and a portion removed.

This comforting casserole combines tender broccoli florets, fluffy rice, and a creamy cheddar sauce. It’s a family-friendly side that feels nostalgic and cozy.

Ingredients

Directions

  1. Steam the broccoli florets until crisp-tender using a steamer basket, about 4–5 minutes.
  2. In a medium saucepan, melt the butter, then whisk in the flour and cook 1–2 minutes.
  3. Slowly whisk in the milk; simmer until thickened, then turn off heat and stir in 1 ½ cups cheddar, onion powder, garlic powder, salt, and pepper.
  4. In a large bowl, combine the cooked rice, broccoli, and cheese sauce. Spread into a greased 9x13 casserole dish.
  5. Mix the panko with the remaining ½ cup cheddar and sprinkle on top. Bake at 350°F (175°C) for 25–30 minutes until bubbly and golden.

13. Brussels Sprout Slaw with Cranberries and Almonds

A bowl of shredded Brussels sprouts salad topped with dried cranberries and sliced almonds, placed next to a spoon and a holiday-themed napkin.

Shredded Brussels sprouts are tossed with a light maple Dijon dressing, dried cranberries, and sliced almonds. It’s a fresh, crunchy counterbalance to heavier Christmas dishes.

Ingredients

Directions

  1. Use a sharp chef’s knife or a food processor with slicing disc to finely shred the Brussels sprouts.
  2. In a small bowl or mason jar, whisk together the olive oil, cider vinegar, maple syrup, Dijon, salt, and pepper.
  3. Toss the shredded sprouts with the dressing in a large salad bowl.
  4. Fold in the cranberries and toasted almonds just before serving so they stay crisp.

14. Cheesy Christmas Tree Pull-Apart Bread

A baking sheet with bread rolls arranged in a Christmas tree shape, sprinkled with herbs and cheese, next to a small bowl of marinara sauce.

Little cheese-stuffed dough balls are arranged in the shape of a Christmas tree and baked until golden. It’s fun to pull apart at the table and perfect for dipping in marinara.

Ingredients

Directions

  1. Cut the pizza dough into 24 equal pieces using a bench scraper.
  2. Slice each string cheese into 3 chunks. Wrap each cheese chunk in dough and pinch closed to form a ball.
  3. Arrange the balls on a parchment-lined sheet pan in a Christmas tree shape (triangle with trunk), with balls touching.
  4. Mix melted butter, garlic powder, and Italian seasoning; brush over the dough using a pastry brush.
  5. Sprinkle with parmesan and bake at 375°F (190°C) for 18–22 minutes until golden. Serve with warm marinara.

15. Herbed Wild Rice Pilaf with Dried Cherries

A white plate with wild rice salad topped with pecans, dried cranberries, and parsley is placed next to a festive holiday napkin.

Nutty wild rice is cooked with aromatics and tossed with dried cherries and toasted pecans. It adds color and texture to your Christmas plate and pairs well with poultry and beef.

Ingredients

Directions

  1. In a medium saucepan, melt the butter and sauté the onion and celery until softened.
  2. Add the wild rice, toasting for 1 minute, then pour in the broth, salt, and pepper.
  3. Bring to a boil, then cover and simmer over low heat for 40–45 minutes, until the rice is tender and liquid absorbed.
  4. Fluff with a fork and stir in the dried cherries, toasted pecans, and parsley. Serve warm.

16. Garlic Parmesan Roasted Parsnips

Rectangular white platter with roasted parsnip sticks, garnished with grated cheese and chopped parsley, placed on a green and red striped kitchen towel.

Parsnip sticks are roasted until tender and crisp at the edges, then sprinkled with parmesan and herbs. They’re a fun twist on roasted potatoes with a slightly sweet flavor.

Ingredients

Directions

  1. Toss the parsnip sticks with olive oil, garlic powder, salt, and pepper on a sheet pan.
  2. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until browned.
  3. Scatter with parmesan and parsley while hot, then transfer to a long platter.

17. Cranberry Apple Holiday Chutney

A bowl of cranberry sauce with apple chunks and an orange peel garnish, placed on a red cloth with white snowflake patterns.

This sweet-tart chutney combines cranberries, apples, and warm spices. It’s amazing with turkey, ham, and even spooned over mashed potatoes.

Ingredients

Directions

  1. Combine the cranberries, apples, brown sugar, vinegar, and orange juice in a medium saucepan.
  2. Add the cinnamon, ginger, and raisins. Bring to a simmer over medium heat.
  3. Cook for 15–20 minutes, stirring occasionally with a heat-resistant spatula, until the fruit is tender and the chutney is thick.
  4. Cool to room temperature and serve in a small serving bowl. It can be chilled and made up to 3 days in advance.

18. Brown Sugar Roasted Acorn Squash Wedges

Rings of roasted acorn squash with browned edges arranged on a white oval plate, placed on a green and red checkered cloth.

Acorn squash wedges are brushed with brown sugar and butter, then roasted until caramelized. The scalloped edges look beautiful on the platter.

Ingredients

Directions

  1. Arrange the squash wedges on a parchment-lined sheet pan.
  2. In a small bowl, whisk the brown sugar, melted butter, cinnamon, and salt.
  3. Brush the mixture generously over the squash using a pastry brush.
  4. Roast at 400°F (200°C) for 30–35 minutes, flipping once, until tender and caramelized. Serve on a festive holiday platter.

19. Creamy Mushroom and Pearl Onion Skillet

A cast iron skillet filled with creamy mushroom stroganoff garnished with herbs and pearl onions sits on a red and white checkered cloth.

Sautéed mushrooms and pearl onions are simmered in a creamy white wine sauce. This rich side dish works beautifully with beef or poultry.

Ingredients

Directions

  1. Melt the butter in a large skillet over medium-high heat.
  2. Add the mushrooms and cook until browned, then stir in the thawed pearl onions.
  3. Pour in the white wine and simmer 3–4 minutes, scraping the pan with a wooden spatula.
  4. Add the broth and cream, then simmer until thick enough to coat a spoon.
  5. Stir in the thyme, salt, and pepper, then serve directly from the skillet or transfer to a shallow serving dish.

20. Fennel and Orange Holiday Salad

A salad with sliced fennel, orange and grapefruit segments, garnished with pomegranate seeds and fennel fronds in a white bowl, next to a white napkin with gold stars.

Thinly sliced fennel and juicy orange segments are tossed with a light vinaigrette and topped with pomegranate seeds. It’s bright, refreshing, and adds a pop of color to the table.

Ingredients

Directions

  1. Use a mandoline slicer or sharp knife to slice the fennel very thin. Place in a large salad bowl.
  2. Add the orange segments and pomegranate arils.
  3. Whisk the olive oil, vinegar, honey, salt, and pepper in a small bowl.
  4. Drizzle dressing over the salad and toss gently. Serve immediately so the fennel stays crisp.

21. Garlic Herb Roasted Baby Potatoes

A white bowl filled with roasted baby potatoes topped with chopped herbs, placed on a green and red striped cloth.

Baby potatoes are tossed with garlic and herbs, then roasted until crisp on the outside and creamy inside. They’re simple, classic, and always a hit.

Ingredients

Directions

  1. In a large bowl, toss the potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
  2. Spread onto a large sheet pan, cut side down for maximum browning.
  3. Roast at 425°F (220°C) for 25–30 minutes, shaking the pan once, until deeply golden. Serve in a warm ceramic bowl.

22. Cheddar Chive Yorkshire Puddings

Yorkshire puddings topped with melted cheddar cheese and chopped green onions, served in a muffin tray and on a white plate, set on a red plaid cloth.

These popover-style Yorkshire puddings are flavored with sharp cheddar and chives. They’re perfect for soaking up gravy alongside roast beef or prime rib.

Ingredients

Directions

  1. Whisk the flour, milk, eggs, and salt in a large pourable bowl until smooth.
  2. Stir in the cheddar and chives. Let the batter rest 20–30 minutes.
  3. Preheat the oven to 425°F (220°C). Place ½ teaspoon drippings or oil into each cup of a muffin pan and heat in the oven until very hot.
  4. Carefully pour the batter into the hot cups, filling each about halfway. Bake 18–22 minutes, without opening the door, until puffed and deeply golden.

23. Pomegranate and Goat Cheese Winter Salad

A large white platter of mixed green salad topped with pomegranate seeds, pecans, and crumbled cheese, next to a small bowl of vinaigrette.

Mixed greens are topped with goat cheese, pomegranate seeds, and candied pecans, then drizzled with a simple balsamic vinaigrette. It’s festive, colorful, and light.

Ingredients

Directions

  1. Arrange the greens on a large salad platter.
  2. Scatter the pomegranate arils, crumbled goat cheese, and candied pecans over the top.
  3. In a small jar, shake together the balsamic vinegar, olive oil, Dijon, honey, salt, and pepper.
  4. Drizzle the dressing over the salad just before serving.

24. Lemon Garlic Green Beans with Toasted Almonds

A white dish filled with cooked green beans topped with sliced almonds, lemon zest, and a lemon wedge, placed on a white towel with a red stripe.

Bright green beans are sautéed with garlic and finished with lemon zest and toasted almonds. They’re crisp-tender and full of fresh flavor.

Ingredients

Directions

  1. Blanch the green beans in boiling salted water for 3–4 minutes, then transfer to an ice bath using a slotted spoon.
  2. Toast the almonds in a dry skillet until golden, then set aside.
  3. In the same skillet, heat the olive oil and cook the garlic until fragrant.
  4. Add the drained beans and toss over medium-high heat for 2–3 minutes. Season with salt, pepper, and the zest and juice of the lemon.
  5. Top with toasted almonds and serve on a long serving platter.

25. Balsamic Roasted Red Cabbage Wedges

Six wedges of purple cabbage drizzled with balsamic glaze are arranged on a white oval plate, placed on a green napkin with white tree patterns.

Red cabbage wedges are roasted with balsamic vinegar until tender and slightly crispy at the edges. The deep color looks stunning on a Christmas table.

Ingredients

Directions

  1. Lay the cabbage wedges on a large rimmed sheet pan.
  2. Whisk together the balsamic vinegar, olive oil, honey, salt, and pepper in a small mixing cup.
  3. Brush the mixture over both sides of each wedge using a pastry brush.
  4. Roast at 400°F (200°C) for 25–30 minutes, flipping halfway, until tender and lightly crisp at the edges. Serve warm on a simple white serving platter.

26. Garlic Parmesan Roasted Asparagus

Roasted asparagus spears arranged on a white platter, garnished with grated cheese and lemon slices, placed on a festive red and white napkin with holiday patterns.

Roasted asparagus topped with garlic and parmesan makes a simple but elegant side that works with turkey, ham, or beef. The spears get crisp-tender in the oven and are finished with a squeeze of lemon for brightness.

Ingredients

Directions

  1. Spread the asparagus in a single layer on a large rimmed baking sheet.
  2. Drizzle with olive oil, then sprinkle on the minced garlic, salt, and pepper. Toss with your hands or a pair of kitchen tongs to coat.
  3. Roast at 425°F (220°C) for 10–14 minutes, depending on thickness, until crisp-tender and lightly browned at the tips.
  4. Immediately sprinkle with the parmesan cheese and squeeze a few wedges of lemon over the top. Serve warm on a long serving platter.

27. Loaded Baked Potato Casserole

A baked casserole topped with melted cheese, chopped green onions, and bacon bits sits on a plaid cloth, with a corner serving missing.

This baked potato casserole turns classic loaded potatoes into an easy, scoopable side. It’s packed with cheddar, bacon, sour cream, and green onions, making it a crowd pleaser with any holiday main.

Ingredients

Directions

  1. Add the cubed potatoes to a large stock pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Simmer 15–20 minutes until very tender.
  2. Drain in a colander, then return the potatoes to the hot pot. Add the butter, warmed milk, and sour cream. Mash until smooth and creamy.
  3. Stir in 1 ½ cups cheddar, most of the bacon, most of the green onions, garlic powder, remaining salt, and pepper.
  4. Spread the mixture into a greased 9x13 casserole dish. Top with remaining cheddar and bacon.
  5. Bake at 350°F (175°C) for 25–30 minutes until heated through and bubbly. Garnish with remaining green onions before serving.

28. Bacon Wrapped Green Bean Bundles

Green bean bundles wrapped in bacon are arranged in rows on a white oval plate set on a green napkin with white and red holiday designs.

Fresh green beans are bundled and wrapped with bacon, then brushed with a brown sugar glaze. These little bundles look fancy on the platter and deliver salty-sweet flavor in every bite.

Ingredients

Directions

  1. Blanch the green beans in boiling salted water for 3–4 minutes, then transfer to an ice bath using a slotted spoon. Pat dry with paper towels.
  2. Bundle 6–8 beans together, wrap with half a slice of bacon, and secure with a toothpick. Arrange bundles on a parchment-lined sheet pan.
  3. In a small bowl, stir together the brown sugar, melted butter, garlic powder, and smoked paprika.
  4. Brush the glaze over each bundle using a pastry brush.
  5. Bake at 375°F (190°C) for 20–25 minutes until the bacon is crisp and the beans are tender. Remove toothpicks before serving.

29. Creamy Skillet Corn with Chives

A white skillet with creamy corn topped with chopped chives, resting on a red striped kitchen towel with a wooden spoon placed inside.

This creamy corn side dish comes together quickly in one skillet with butter, cream, and fresh chives. It’s rich, slightly sweet, and a great option if you want something different than a casserole.

Ingredients

Directions

  1. Melt the butter in a large nonstick skillet over medium heat.
  2. Add the thawed corn and cook for 4–5 minutes, stirring occasionally, until heated through.
  3. Stir in the heavy cream, cream cheese, garlic powder, salt, and pepper. Simmer 5–7 minutes, stirring, until thick and creamy.
  4. Remove from heat and fold in the chopped chives. Serve directly from the skillet or transfer to a warm serving bowl.

30. Maple Roasted Butternut Squash with Feta

A white plate with roasted butternut squash cubes topped with crumbled feta and chopped herbs, placed on a festive napkin with green and red holiday patterns.

Butternut squash cubes are roasted in maple syrup and olive oil, then tossed with salty feta and fresh herbs. The sweet and savory combo makes this side feel festive and special.

Ingredients

Directions

  1. Spread the butternut squash on a large parchment-lined sheet pan.
  2. In a small bowl, whisk together the olive oil, maple syrup, salt, and pepper. Pour over the squash and toss to coat.
  3. Roast at 400°F (200°C) for 25–30 minutes, stirring once, until the squash is tender and caramelized.
  4. Transfer to a shallow serving platter, then sprinkle with crumbled feta and chopped parsley before serving.

31. Spinach, Bacon, and Egg Christmas Salad

A salad arranged with spinach, sliced red onions, ground meat, and halved hard-boiled eggs on a white plate, set on a red plaid napkin with wooden salad utensils beside it.

This spinach salad with bacon, hard-boiled eggs, and a warm vinaigrette is hearty enough to stand up to a holiday feast. The colors and toppings feel cozy and classic.

Ingredients

Directions

  1. Arrange the spinach on a large salad platter. Top with the sliced eggs, crumbled bacon, and red onion.
  2. In a small saucepan, warm the olive oil with the crumbled bacon drippings (if you have them).
  3. Whisk in the vinegar, Dijon, honey, salt, and pepper until emulsified.
  4. Drizzle the warm dressing over the salad right before serving so the spinach softens slightly but doesn’t wilt completely.

32. Herbed Honey Glazed Carrot Coins with Pistachios

Slices of cooked carrots topped with fresh herbs and chopped pistachios in a white casserole dish, placed on a star-patterned cloth.

Carrot coins are simmered in honey and butter with fresh herbs, then topped with chopped pistachios. This side dish looks jewel-like and adds a little crunch to the plate.

Ingredients

Directions

  1. Add the sliced carrots to a wide sauté pan along with the butter, honey, and just enough water to barely cover.
  2. Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally with a heat-resistant spatula, until the carrots are tender and the liquid has reduced to a glossy glaze.
  3. Stir in the thyme, salt, and pepper.
  4. Transfer to a shallow serving dish and sprinkle with chopped pistachios just before serving.

33. Crispy Rosemary Smashed Potatoes

A baking sheet with smashed roasted potatoes sprinkled with sea salt and rosemary, placed on a green and red plaid cloth.

Baby potatoes are boiled, smashed, and roasted with olive oil and rosemary until incredibly crisp. They’re fun to serve and give you the best of mashed and roasted textures in one side dish.

Ingredients

Directions

  1. Boil the potatoes in a large pot of salted water for 15–20 minutes until just fork-tender. Drain well.
  2. Arrange on a lightly oiled sheet pan, then gently press each potato with the bottom of a flat measuring cup until smashed but still holding together.
  3. Drizzle with olive oil and sprinkle with rosemary, garlic powder, sea salt, and pepper.
  4. Roast at 425°F (220°C) for 25–30 minutes, flipping once, until very crisp and golden. Serve immediately.

34. Mushroom and Herb Stuffing Muffins

A muffin tin filled with savory mushroom muffins, with one muffin cut in half on a white plate beside it, set on a festive red and white napkin.

Stuffing baked in muffin tins gives you individual portions with extra crispy edges. This version uses mushrooms, celery, and lots of fresh herbs for deep savory flavor.

Ingredients

Directions

  1. In a large sauté pan, melt the butter and cook the onion, celery, and mushrooms until softened and browned.
  2. In a large mixing bowl, combine the dried bread cubes, vegetable mixture, sage, thyme, parsley, salt, and pepper.
  3. Whisk the broth and eggs together, then pour over the bread mixture, tossing gently until evenly moistened.
  4. Press the stuffing mixture firmly into a greased muffin pan, mounding slightly.
  5. Bake at 350°F (175°C) for 25–30 minutes until set and browned on top. Let cool a few minutes, then run a small offset spatula around each to release.

35. Cheesy Cauliflower Gratin

A baked cauliflower casserole topped with melted cheese in a white dish, placed on a festive evergreen-patterned cloth with a spoon beside it.

Cauliflower florets are baked in a creamy cheese sauce with a golden breadcrumb topping. This dish feels decadent but a bit lighter than traditional potato gratin.

Ingredients

Directions

  1. Steam or blanch the cauliflower florets until just tender using a steamer basket or boiling water, then drain well.
  2. In a medium saucepan, melt 3 tablespoons butter and whisk in the flour. Cook 1–2 minutes to make a roux.
  3. Slowly whisk in the milk; simmer until thickened, then stir in the Gruyère, ¼ cup parmesan, garlic powder, nutmeg, salt, and pepper.
  4. Combine the cauliflower and cheese sauce in a greased 9x13 gratin dish.
  5. Melt the remaining 2 tablespoons butter and mix with the panko and remaining parmesan. Sprinkle over the top and bake at 375°F (190°C) for 25–30 minutes until golden and bubbling.

36. Garlic Knots with Herb Butter

A basket of golden garlic knots filled with herb butter, placed on a red napkin with embroidered designs.

Soft, chewy garlic knots brushed with herb butter make a delicious bread basket option for Christmas dinner. They’re great for dipping into gravy or wiping up sauce from your plate.

Ingredients

Directions

  1. Cut the pizza dough into 18 equal pieces using a bench scraper. Roll each into a rope and tie into a loose knot.
  2. Place the knots on a parchment-lined sheet pan, cover with plastic wrap, and let rise 20–30 minutes.
  3. Stir together the melted butter, minced garlic, parsley, and oregano.
  4. Brush the knots with half of the garlic butter using a pastry brush and bake at 400°F (200°C) for 12–15 minutes, until golden.
  5. Brush with the remaining garlic butter, sprinkle with parmesan and salt, and serve in a lined bread basket.

37. Cranberry Walnut Couscous Pilaf

A bowl of couscous salad garnished with dried cranberries, chopped parsley, and walnuts, placed on a green and white striped cloth.

Fluffy couscous is tossed with dried cranberries, toasted walnuts, and herbs for a quick, festive side. It’s light but flavorful and comes together in under 20 minutes.

Ingredients

Directions

  1. Bring the chicken broth to a boil in a medium saucepan.
  2. Stir in the couscous and cranberries, cover, reduce heat, and simmer 8–10 minutes until tender.
  3. Fluff with a fork, then stir in the toasted walnuts, parsley, olive oil, lemon juice, salt, and pepper.
  4. Transfer to a decorative serving bowl and serve warm or at room temperature.

38. Roasted Beet and Goat Cheese Salad

A white platter with sliced beets, arugula, walnuts, ricotta cheese, and balsamic glaze sits on a holiday-themed cloth.

Earthy roasted beets are paired with creamy goat cheese, arugula, and a balsamic glaze. The jewel tones are gorgeous for a Christmas dinner spread.

Ingredients

Directions

  1. Wrap each beet in foil and place on a baking sheet. Roast at 400°F (200°C) for 45–60 minutes until tender. Cool, then peel and cut into wedges.
  2. Arrange the arugula on a large salad platter and top with beets, goat cheese, and toasted walnuts.
  3. In a small saucepan, simmer the balsamic vinegar with honey until reduced by about half and slightly syrupy.
  4. Whisk in the olive oil, salt, and pepper, then drizzle over the salad right before serving.

39. Parmesan Roasted Broccoli Florets

Roasted broccoli florets sprinkled with parmesan cheese and red pepper flakes on a baking tray, with two lemon wedges in the corner.

Broccoli florets are roasted at high heat with garlic and parmesan until the edges crisp up. It’s simple, flavorful, and pairs with almost everything on your Christmas menu.

Ingredients

Directions

  1. Toss the broccoli florets with olive oil, minced garlic, red pepper flakes if using, salt, and pepper on a large sheet pan.
  2. Roast at 425°F (220°C) for 18–22 minutes, stirring once, until browned and crisp-tender.
  3. Immediately sprinkle with the parmesan and serve with lemon wedges for squeezing.

40. Caramelized Onion and Gruyère Savory Bread Pudding

A baked casserole with toasted bread cubes and melted cheese in a white dish, placed on a red towel with a spoon beside it.

This savory bread pudding is loaded with caramelized onions, Gruyère, and herbs. It’s custardy in the middle, crisp on top, and makes an indulgent alternative to stuffing.

Ingredients

Directions

  1. In a large heavy skillet, melt the butter and cook the sliced onions over medium-low heat for 30–35 minutes, stirring often, until deeply caramelized.
  2. In a large mixing bowl, whisk the eggs, half-and-half, thyme, salt, and pepper.
  3. Add the dried bread cubes, caramelized onions, and 1 ½ cups Gruyère to the bowl, tossing until everything is coated. Let sit 10–15 minutes so the bread soaks up the custard.
  4. Pour into a greased 9x13 casserole dish and sprinkle with remaining cheese.
  5. Bake at 350°F (175°C) for 35–40 minutes until puffed and golden. Let rest 10 minutes before serving.

41. Brown Butter Brussels Sprouts with Cranberries and Pecans

A white oval dish filled with roasted Brussels sprouts, dried cranberries, and pecans, placed on a green cloth with a pine pattern.

Pan-seared Brussels sprouts tossed in nutty brown butter, dried cranberries, and toasted pecans make a festive, colorful side dish. It’s a great way to win over Brussels sprouts skeptics at Christmas dinner.

Ingredients

Directions

  1. Heat the olive oil in a large heavy cast iron skillet over medium-high heat. Place the Brussels sprouts cut-side down and sear for 5–7 minutes until deeply browned, then toss and cook another 3–4 minutes until crisp-tender. Season with half the salt and pepper.
  2. In a small saucepan, melt the butter over medium heat, swirling frequently, until it turns golden brown and smells nutty, 4–5 minutes. Remove from heat and whisk in the maple syrup, apple cider vinegar, and remaining salt and pepper.
  3. Transfer the Brussels sprouts to a warm serving platter, sprinkle with cranberries and toasted pecans, and drizzle the brown butter mixture over the top. Toss gently and serve immediately.

42. Classic Scalloped Potatoes

A white baking dish filled with evenly sliced, baked scalloped potatoes in a creamy sauce sits on a striped cloth next to a metal spoon.

Thinly sliced potatoes baked in a creamy, garlicky sauce make a timeless side dish that feels cozy and indulgent. This version skips cheese for a traditional scalloped texture but still tastes incredibly rich.

Ingredients

Directions

  1. Grease a 9x13 baking dish with 1 tablespoon of the butter. Layer half of the sliced potatoes in the dish, then top with half of the onions. Repeat with remaining potatoes and onions.
  2. In a medium saucepan, melt the remaining butter and sauté the minced garlic for 1 minute. Add the cream, milk, nutmeg, salt, and pepper. Heat until just steaming.
  3. Pour the cream mixture evenly over the potatoes. Cover the dish tightly with foil and bake at 350°F (175°C) for 45 minutes. Remove the foil and bake an additional 25–30 minutes until the top is golden and the potatoes are very tender.
  4. Let rest for 10–15 minutes before slicing and serving with a sturdy serving spoon.

43. Maple Roasted Carrots and Parsnips

A white platter with roasted carrot and parsnip sticks, garnished with fresh thyme, placed on a green and red plaid tablecloth.

Carrots and parsnips roasted with maple syrup and thyme bring sweet, earthy flavor to your table. The orange and pale yellow colors look beautiful next to your holiday roast.

Ingredients

Directions

  1. Spread the prepared carrots and parsnips on a large rimmed baking sheet.
  2. In a small bowl, whisk together the olive oil, maple syrup, thyme, salt, and pepper. Pour over the vegetables and toss with your hands or a pair of kitchen tongs.
  3. Roast at 400°F (200°C) for 30–35 minutes, flipping halfway through, until the edges are caramelized and the vegetables are tender. Serve on a warmed serving platter.

44. Cheddar and Chive Drop Biscuits

A baking tray lined with parchment paper holds several golden cheese and chive biscuits, freshly baked and evenly spaced.

These fluffy drop biscuits are studded with sharp cheddar and fresh chives. They’re quick to mix and bake and are perfect for soaking up gravy or sauce.

Ingredients

Directions

  1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold butter with a pastry cutter until pea-sized crumbs form.
  2. Stir in the cheddar and chives, then pour in the cold buttermilk. Gently mix with a wooden spoon until just combined.
  3. Drop heaping spoonfuls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake at 425°F (220°C) for 12–15 minutes until golden brown.
  4. Serve warm in a lined bread basket with extra softened butter on the side.

45. Wild Rice Pilaf with Mushrooms and Cranberries

A bowl of wild rice pilaf with sliced mushrooms, dried cranberries, and fresh parsley, served with a spoon on a green napkin.

This hearty wild rice pilaf is full of sautéed mushrooms, dried cranberries, and herbs. It’s a great gluten-free option that still feels comforting and festive.

Ingredients

Directions

  1. In a medium saucepan, combine the rinsed wild rice, chicken broth, thyme, and bay leaf. Bring to a boil, then cover and simmer for 40–45 minutes until the rice is tender and the liquid is absorbed.
  2. While the rice cooks, heat the olive oil in a large skillet. Sauté the onion and mushrooms until browned and tender.
  3. Remove the bay leaf from the rice. Stir in the mushroom mixture, cranberries, parsley, salt, and pepper. Fluff with a fork and serve warm.

46. Baked Macaroni and Cheese with Crispy Topping

A baked macaroni and cheese casserole with a crispy breadcrumb topping in a white dish, shown with a wooden spoon and a red plaid cloth underneath.

This baked macaroni and cheese is extra creamy inside with a crunchy breadcrumb topping. It’s one of those best christmas dinner side dishes that kids and adults will both pile onto their plates.

Ingredients

Directions

  1. Cook the macaroni in a large pot of salted boiling water until just al dente. Drain and set aside.
  2. In a medium saucepan, melt 4 tablespoons butter, whisk in the flour, and cook for 1–2 minutes. Slowly whisk in the milk, then simmer until thickened. Stir in the cheddar, mozzarella, garlic powder, smoked paprika, salt, and pepper.
  3. Toss the pasta with the cheese sauce in a large mixing bowl, then transfer to a greased 9x13 casserole dish.
  4. Melt the remaining 2 tablespoons butter and mix with the panko. Sprinkle over the top and bake at 375°F (190°C) for 25–30 minutes until bubbling and golden brown.

47. Creamed Spinach with Parmesan

A white dish filled with creamy spinach dip, topped with a sprinkle of grated cheese, placed on a white cloth with gold stars.

This classic creamed spinach is silky, rich, and full of flavor. It’s an easy stovetop side that works well with prime rib, ham, or turkey.

Ingredients

Directions

  1. In a medium sauté pan, melt the butter and cook the onion over medium heat until soft. Add the minced garlic and cook for 1 minute.
  2. Sprinkle in the flour and whisk for 1–2 minutes, then slowly pour in the half-and-half. Simmer, whisking, until thick and creamy.
  3. Stir in the squeezed-dry spinach, parmesan, nutmeg, salt, and pepper. Cook 3–4 minutes more, then transfer to a warm serving bowl.

48. Roasted Garlic Mashed Potatoes

A bowl of mashed potatoes with melted butter in the center, topped with roasted garlic, placed on a green plaid cloth.

Roasted garlic takes basic mashed potatoes to the next level with deep, sweet flavor. This is one of those best christmas dinner side dishes people always go back for seconds on.

Ingredients

Directions

  1. Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 35–40 minutes until soft and golden. Cool slightly, then squeeze the cloves out into a small bowl and mash.
  2. Meanwhile, place the cubed potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Simmer 15–20 minutes until very tender, then drain in a colander.
  3. Return the potatoes to the hot pot and add the butter, roasted garlic paste, warmed cream, sour cream, remaining salt, and pepper. Mash with a sturdy potato masher or whip with a hand mixer until smooth.
  4. Transfer to a warmed serving bowl and keep warm until serving.

49. Green Beans Almondine

A white platter of cooked green beans topped with toasted almond slices, garnished with half a lemon, on a red cloth.

Tender green beans tossed in browned butter with toasted almonds and lemon make an elegant but easy side. The crunch from the nuts adds great texture to your plate.

Ingredients

Directions

  1. Blanch the green beans in a large pot of boiling salted water for 3–4 minutes, then plunge into an ice bath using a slotted spoon. Drain and pat dry with paper towels.
  2. Toast the almonds in a dry skillet over medium heat until golden, then set aside.
  3. In the same skillet, melt the butter and cook until it turns light brown. Add the beans and sauté for 3–4 minutes. Stir in the toasted almonds, lemon juice, salt, and pepper, then serve immediately.

50. Sweet Potato Casserole with Pecan Crumble

A baked sweet potato casserole with a crumbly pecan topping in a white dish, with one serving removed, placed on a green striped cloth.

Mashed sweet potatoes topped with a crunchy pecan crumble feel like dessert and side dish in one. It’s a classic on many holiday tables and fits right in with other best christmas dinner side dishes.

Ingredients

Directions

  1. Boil the sweet potatoes in a large pot of salted water for 15–20 minutes until very tender. Drain and return to the pot.
  2. Mash the potatoes with 4 tablespoons melted butter, heavy cream, vanilla, brown sugar, cinnamon, and ½ teaspoon salt. Spread into a greased 9x13 baking dish.
  3. In a bowl, combine the flour, granulated sugar, chopped pecans, remaining melted butter, and remaining salt. Sprinkle this crumble evenly over the sweet potatoes.
  4. Bake at 350°F (175°C) for 30–35 minutes until the topping is golden and the filling is hot and slightly puffed.

51. Herb Roasted Fingerling Potatoes

Roasted potato halves garnished with rosemary and herbs are arranged on a white platter, set on a green napkin with tree patterns.

Fingerling potatoes roasted with garlic and herbs are simple, crisp, and buttery. They’re an easy side that looks rustic but elegant on your holiday table.

Ingredients

Directions

  1. Spread the halved fingerling potatoes in a single layer on a parchment-lined rimmed sheet pan.
  2. Drizzle with olive oil, then sprinkle on the minced garlic, chopped rosemary, thyme, sea salt, and pepper. Toss to coat.
  3. Roast at 425°F (220°C) for 25–30 minutes, stirring once, until the potatoes are golden and crisp on the edges and tender inside. Serve hot on a warmed serving platter.

52. Cornbread Sausage and Apple Stuffing

Rectangular baking dish with cornbread stuffing containing chunks of sausage and apples, served with a large spoon, on a red plaid cloth.

Crumbled cornbread with sausage, apples, and herbs makes a cozy, slightly sweet stuffing. It’s an amazing partner for turkey or roasted chicken.

Ingredients

Directions

  1. Brown the sausage in a large sauté pan, breaking it into crumbles. Add the onion, celery, and apples and cook until softened.
  2. In a large mixing bowl, combine the dried cornbread cubes, sausage mixture, sage, thyme, salt, and pepper.
  3. Whisk together the chicken broth, melted butter, and eggs. Pour over the cornbread mixture and gently fold until evenly moistened.
  4. Transfer to a greased 9x13 casserole dish and bake at 350°F (175°C) for 35–40 minutes, until golden and set.

53. Balsamic Glazed Pearl Onions

White oval dish filled with glazed pearl onions in a dark sauce, placed on a dark green textured cloth on a white surface.

Pearl onions simmered in balsamic and butter turn silky and sweet with a tangy glaze. They’re a classic steakhouse-style side that fits beautifully on your Christmas menu.

Ingredients

Directions

  1. Melt the butter in a wide sauté pan over medium heat. Add the thawed pearl onions and cook 5–7 minutes, stirring occasionally, until lightly browned.
  2. Stir in the balsamic vinegar, brown sugar, salt, and pepper. Simmer 10–12 minutes until the sauce reduces to a glossy glaze that coats the onions.
  3. Serve warm in a shallow serving dish, spooning extra glaze over the top.

54. Creamy Leek and Potato Gratin

A baked dish of scalloped potatoes with a golden cheese topping sits on a red and white checkered cloth, with one serving removed from the pan.

Leeks and potatoes layered in a creamy sauce with cheese make a luxurious side. It’s like scalloped potatoes with a subtle, sweet onion flavor.

Ingredients

Directions

  1. Cook the sliced leeks in 2 tablespoons butter in a large sauté pan over medium heat until soft, about 8–10 minutes.
  2. In a saucepan, warm the cream, milk, remaining butter, nutmeg, salt, and pepper until steaming.
  3. Grease a 9x13 gratin dish. Layer half the sliced potatoes, half the leeks, and ½ of the Gruyère. Repeat with remaining potatoes, leeks, and cheese.
  4. Pour the warm cream mixture evenly over the layers. Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake 20–25 minutes more until bubbly and golden.

55. Roasted Root Vegetable Medley with Rosemary

A tray of roasted root vegetables, including carrots, potatoes, beets, and parsnips, garnished with rosemary on parchment paper over a wooden board.

A mix of root vegetables roasted with rosemary and olive oil brings color and comfort to the table. It’s an easy sheet pan side that feels very wintry and cozy.

Ingredients

Directions

  1. Combine all the chopped vegetables in a large mixing bowl. Toss with olive oil, chopped rosemary, sea salt, and pepper.
  2. Spread into an even layer on two parchment-lined sheet pans so they roast, not steam.
  3. Roast at 400°F (200°C) for 35–40 minutes, tossing halfway through, until the vegetables are caramelized and tender. Pile onto a rustic wooden serving platter.

56. Bacon and Cheddar Stuffed Mushrooms

A baking sheet lined with parchment paper holds rows of baked stuffed mushrooms topped with melted cheese.

Stuffed mushrooms filled with bacon, cheddar, and herbs are rich and savory. They can work as a starter or as a fun side on your buffet-style Christmas dinner.

Ingredients

Directions

  1. Wipe the mushrooms clean with a damp paper towel and place them cavity-side up on a parchment-lined sheet pan.
  2. In a medium bowl, mix the cream cheese, cheddar, bacon, green onions, garlic powder, smoked paprika, salt, and pepper.
  3. Use a small cookie scoop or spoon to fill each mushroom cap with the cheese mixture, mounding slightly.
  4. Bake at 375°F (190°C) for 18–20 minutes until the mushrooms are tender and the tops are lightly browned.

57. Cranberry Apple Wild Rice Stuffed Acorn Squash

Six acorn squash halves stuffed with wild rice, tofu cubes, and cranberries arranged in a white baking dish on a green mat.

Roasted acorn squash halves are filled with a festive wild rice stuffing that includes cranberries and apples. It’s a beautiful side dish that can also work as a vegetarian main.

Ingredients

Directions

  1. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and sprinkle with a pinch of salt. Place cut-side down on a parchment-lined sheet pan and roast at 400°F (200°C) for 35–40 minutes until tender.
  2. Meanwhile, cook the wild rice in the vegetable broth according to package directions in a saucepan.
  3. In a bowl, combine cooked rice, diced apple, cranberries, toasted walnuts, remaining olive oil, sage, maple syrup, remaining salt, and pepper.
  4. Flip the squash halves and fill each cavity with the wild rice mixture. Return to the oven for 10–15 minutes to heat through before serving.

58. Parmesan Herb Polenta Squares

Nine square pieces of baked polenta topped with grated cheese are arranged on a rectangular white plate over a red-striped cloth.

Creamy polenta cooled, sliced, and baked into crisp-edged squares makes a fun and different side dish. It’s cheesy, herby, and perfect for soaking up gravy.

Ingredients

Directions

  1. Bring the chicken broth and milk to a simmer in a medium saucepan. Whisk in the polenta and cook, stirring frequently, for 15–20 minutes until very thick and creamy.
  2. Remove from heat and stir in the butter, parmesan, thyme, rosemary, salt, and pepper.
  3. Spread the hot polenta into a greased 9x13 baking pan, smoothing the top with a spatula. Chill until firm, about 1 hour.
  4. Cut into squares, place on a parchment-lined sheet pan, and bake at 400°F (200°C) for 20–25 minutes, flipping once, until crisp at the edges.

59. Broccoli Cauliflower Cheese Bake

Broccoli and cauliflower casserole topped with melted cheddar cheese and breadcrumbs in a white baking dish, with a wooden spoon serving a portion.

Broccoli and cauliflower florets baked in a cheesy sauce make a comforting, veggie-packed side. It’s a great choice when you want something hearty but not another potato dish.

Ingredients

Directions

  1. Blanch the broccoli and cauliflower florets in boiling salted water for 3 minutes, then drain and transfer to a greased 9x13 casserole dish.
  2. In a small saucepan, warm the cream with the cream cheese, garlic powder, onion powder, salt, and pepper until smooth. Stir in 1 ½ cups cheddar.
  3. Pour the cheese sauce over the vegetables and toss gently with a spatula.
  4. Mix the panko, melted butter, and remaining cheddar and sprinkle over the top. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.

60. Garlic Herb Parker House Rolls

A baking tray of twelve golden brown dinner rolls topped with chopped parsley and coarse salt, resting on a red cloth—perfect as one of the best Christmas sides for your festive meal.

Soft, buttery Parker House rolls brushed with garlic herb butter are irresistible in the bread basket. They’re perfect for serving alongside all your best christmas dinner side dishes.

Ingredients

Directions

  1. In the bowl of a stand mixer, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
  2. Add 4 tablespoons melted butter, the egg, flour, and 1 teaspoon salt. Knead with the dough hook for 6–8 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
  4. Divide into 20–24 pieces, shape into balls, and arrange in a greased 9x13 baking pan. Let rise 30–40 minutes.
  5. Mix remaining melted butter with minced garlic, parsley, thyme, and remaining salt. Brush over rolls with a pastry brush and bake at 375°F (190°C) for 18–20 minutes until golden.

61. Lemon Ginger Glazed Carrots

Oval white platter with glazed baby carrots garnished with chopped parsley, served with lemon slices on a red plaid tablecloth—one of the best Christmas sides for your holiday dinner recipes.

Brighten up your plate with tender carrots glazed in lemon, ginger, and a touch of honey. This side dish adds color and freshness to rich holiday mains.

Ingredients

Directions

  1. Add the baby carrots to a large saucepan, cover with water, and simmer 8–10 minutes until just tender. Drain well in a colander.
  2. In the same pan, melt the butter over medium heat. Stir in the honey, grated ginger, lemon juice, salt, and pepper.
  3. Add the drained carrots back to the pan and cook 4–5 minutes, tossing with a heat-resistant spatula until glazed and shiny. Sprinkle with chopped parsley before serving.

62. Spinach and Artichoke Rice Bake

Square white baking dish with a baked spinach and artichoke casserole on a red plaid cloth, next to a wooden spoon on a white surface.

This creamy spinach and artichoke rice bake tastes like everyone’s favorite party dip turned into a hearty side dish. It’s rich, cheesy, and pairs well with ham or turkey.

Ingredients

Directions

  1. In a large mixing bowl, combine the warm cooked rice, thawed spinach, and chopped artichokes.
  2. Stir in the softened cream cheese, sour cream, mozzarella, parmesan, garlic powder, onion powder, salt, and pepper until creamy.
  3. Spread the mixture into a greased 9x9 baking dish and bake at 350°F (175°C) for 25–30 minutes until hot and bubbling around the edges.

63. Pomegranate Walnut Kale Salad

A white bowl of kale salad topped with walnuts, pomegranate seeds, and feta cheese sits on a red napkin, next to a jar of dressing on a white surface.

This crunchy kale salad with sweet pomegranate seeds and toasted walnuts adds a fresh, vibrant element to the table. It lightens up the heavier best christmas dinner side dishes.

Ingredients

Directions

  1. Add the chopped kale to a large salad bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt, then massage the leaves with clean hands for 2–3 minutes until slightly softened.
  2. Whisk together the remaining olive oil, apple cider vinegar, honey, Dijon mustard, remaining salt, and pepper in a small bowl.
  3. Toss the kale with the dressing, then fold in the pomegranate arils, toasted walnuts, and feta before serving.

64. Garlic Parmesan Pull-Apart Bread

A round pull-apart bread topped with herbs and grated cheese is displayed on a white cake stand atop a green plaid cloth.

This pull-apart bread is brushed with garlicky butter and packed with parmesan. It’s a fun, shareable alternative to traditional rolls and disappears fast.

Ingredients

Directions

  1. Cut each piece of biscuit dough into quarters and place in a large mixing bowl.
  2. Stir together the melted butter, minced garlic, parmesan, parsley, Italian seasoning, and salt, then pour over the dough pieces and toss until coated.
  3. Arrange the coated dough in a greased Bundt pan and bake at 350°F (175°C) for 30–35 minutes until golden and cooked through. Invert onto a serving stand and serve warm.

65. Cheesy Hash Brown Potato Bake

A baked casserole topped with a golden cornflake crust is cut into squares, with one square lifted out using a wooden spoon.

This hash brown casserole is creamy, cheesy, and topped with a crunchy layer. It’s a cozy, crowd-pleasing addition to your list of best christmas dinner side dishes.

Ingredients

Directions

  1. In a large bowl, combine the thawed hash browns, soup, sour cream, 1 ½ cups cheddar, chopped onion, 4 tablespoons melted butter, garlic powder, salt, and pepper.
  2. Spread into a greased 9x13 baking dish. In a small bowl, toss the crushed cornflakes with remaining melted butter and remaining cheddar, then sprinkle over the top.
  3. Bake at 350°F (175°C) for 40–45 minutes until the casserole is bubbling and the topping is golden brown.

66. Brussels Sprouts Gratin with Bacon

A baked casserole topped with Brussels sprouts, bread crumbs, and diced pieces of sausage, with a portion served out of the dish.

This gratin covers Brussels sprouts in a creamy cheese sauce and crispy bacon. It’s rich, comforting, and converts even picky eaters.

Ingredients

Directions

  1. Blanch the Brussels sprouts in boiling salted water for 3–4 minutes, then drain and pat dry with paper towels. Place in a greased 9x13 baking dish.
  2. In a saucepan, warm the cream with garlic powder, nutmeg, salt, and pepper until steaming. Stir in the Gruyère until melted.
  3. Pour the cheese sauce over the sprouts and sprinkle with crumbled bacon. Toss the panko, melted butter, and parmesan together and sprinkle on top. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.

67. Honey Butter Skillet Cornbread

A round cornbread in a black cast iron skillet with two slices cut, placed on a red cloth on a wooden surface.

This tender cornbread is baked in a hot cast-iron skillet and brushed with honey butter. It’s fantastic alongside chili, ham, or roast turkey.

Ingredients

Directions

  1. Place a 10-inch cast-iron skillet in the oven and preheat to 400°F (200°C).
  2. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a bowl. In another bowl, whisk the milk, eggs, and 6 tablespoons melted butter, then combine with the dry ingredients.
  3. Carefully remove the hot skillet, swirl in 1 tablespoon butter, then pour in the batter. Bake 18–22 minutes until golden. Mix remaining butter with honey and brush over the warm cornbread before slicing.

68. Maple Roasted Sweet Potatoes and Brussels Sprouts with Pecans

Sweet potatoes and Brussels sprouts roast together in maple syrup and olive oil, then get a sprinkle of crunchy pecans. It’s colorful, flavorful, and perfect for the holidays.

Ingredients

Directions

  1. Spread the cubed sweet potatoes and halved Brussels sprouts on a large rimmed sheet pan.
  2. In a bowl, whisk together the olive oil, maple syrup, cinnamon, smoked paprika, salt, and pepper. Pour over the vegetables and toss with tongs.
  3. Roast at 400°F (200°C) for 30–35 minutes, tossing halfway through. During the last 10 minutes, sprinkle on the chopped pecans and continue roasting until everything is caramelized and tender.

69. Buttery Herb Egg Noodles

A plate of fettuccine pasta with herbs and a pat of butter, served on a white plate with a fork, on a green napkin with white tree patterns, next to two lit candles.

Simple egg noodles tossed in butter and fresh herbs make a cozy, kid-friendly side dish. They’re ideal when you need something fast to round out the best christmas dinner side dishes.

Ingredients

Directions

  1. Cook the egg noodles in a large pot of salted boiling water according to package directions. Drain and return to the pot.
  2. Add the butter, chopped parsley, dill, garlic powder, lemon zest, salt, and pepper. Toss with a large pasta spoon until the butter melts and coats the noodles.
  3. Transfer to a warm serving bowl and serve immediately.

70. Shaved Brussels Sprouts Salad with Cranberries and Parmesan

A white bowl contains shaved Brussels sprouts salad topped with sliced almonds, dried cranberries, and shaved Parmesan cheese on a red napkin.

This raw Brussels sprouts salad is thinly shaved, then tossed with cranberries, nuts, and parmesan. It’s crunchy, tangy, and balances rich Christmas mains.

Ingredients

Directions

  1. Use a sharp mandoline slicer or knife to shave the Brussels sprouts into thin ribbons. Add to a large bowl.
  2. Whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl.
  3. Toss the shaved Brussels sprouts with the dressing, then fold in the cranberries, toasted almonds, and parmesan just before serving.

71. From-Scratch Green Bean Casserole with Crispy Shallots

A baked green bean casserole topped with crispy fried onions sits in a white dish, with one serving removed to reveal the inside.

This from-scratch green bean casserole skips canned soup and uses a creamy mushroom sauce with a crispy shallot topping. It feels classic but elevated for a special Christmas dinner.

Ingredients

Directions

  1. Blanch the green beans in a large pot of salted water for 3–4 minutes, then transfer to an ice bath using a slotted spoon. Drain and pat dry with paper towels.
  2. Melt 2 tablespoons butter in a large sauté pan. Cook the sliced mushrooms until browned, then sprinkle in the flour and stir 1–2 minutes. Gradually whisk in the broth and cream, simmering until thickened. Season with 1 ½ teaspoons salt and ¾ teaspoon pepper.
  3. Toss the green beans with the mushroom sauce in a greased 9x13 casserole dish. In a small saucepan, heat the vegetable oil and fry the shallots until golden and crisp, then drain on paper towels and sprinkle with remaining salt and pepper. Top the casserole with crispy shallots and bake at 375°F (190°C) for 20–25 minutes until bubbly.

72. Brown Sugar Bacon Wrapped Asparagus Bundles

Bacon-wrapped asparagus bundles topped with grated cheese are arranged on a foil-lined baking sheet, ready to be served.

Asparagus spears wrapped in smoky bacon and sprinkled with brown sugar roast into irresistible bundles. They look fancy but are incredibly easy to make.

Ingredients

Directions

  1. Divide the asparagus into bundles of 4–5 spears. Wrap each bundle tightly with a slice of bacon and place seam-side down on a foil-lined rimmed baking sheet.
  2. Stir together the brown sugar, olive oil, garlic powder, smoked paprika, and salt in a small bowl. Brush the mixture over the bundles with a pastry brush.
  3. Roast at 400°F (200°C) for 18–22 minutes until the bacon is crisp and the asparagus is tender.

73. Creamy Lemon Parmesan Orzo

A bowl of creamy orzo pasta garnished with chopped parsley, grated cheese, and lemon zest, served with a spoon on a green napkin.

Orzo cooked like a risotto with lemon and parmesan turns out creamy and comforting. It’s a versatile side that works with seafood, poultry, or beef.

Ingredients

Directions

  1. Heat the olive oil and 1 tablespoon butter in a medium sauté pan. Add the orzo and toast 2–3 minutes, then stir in the minced garlic.
  2. Pour in the warm chicken broth, bring to a simmer, and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  3. Remove from heat and stir in remaining butter, parmesan, lemon zest and juice, chopped parsley, salt, and pepper. Serve immediately from a warm serving bowl.

74. Sweet Corn Spoonbread

A baked cornbread casserole in a white square dish with a serving spoon taking out a portion; red striped towel underneath.

Sweet corn spoonbread is a cross between cornbread and a creamy casserole. It bakes up soft and custardy, perfect for scooping alongside your favorite best christmas dinner side dishes.

Ingredients

Directions

  1. In a large mixing bowl, combine the cornbread mix, whole kernel corn, cream-style corn, sour cream, melted butter, and eggs.
  2. Fold in the shredded cheddar and pour into a greased 9x9 baking dish.
  3. Bake at 350°F (175°C) for 40–45 minutes until puffed and lightly golden, then serve warm, scooping with a large serving spoon.

75. Garlic Herb Cauliflower Mash

A bowl of mashed potatoes topped with melted butter, chopped chives, and black pepper, placed on a green napkin with a spoon beside it.

This creamy cauliflower mash with garlic and herbs is a lighter alternative to mashed potatoes. It still feels rich and satisfying but is lower in carbs.

Ingredients

Directions

  1. Add the cauliflower florets, broth, and whole garlic cloves to a large pot. Cover and steam 12–15 minutes until very tender.
  2. Drain excess liquid, then transfer the cauliflower and garlic to a large bowl. Add the cream cheese, butter, chopped chives, salt, and pepper.
  3. Blend with an immersion blender until smooth and creamy, then serve in a warmed serving bowl.

76. Cranberry Orange Quinoa Pilaf

A bowl of quinoa salad with dried cranberries, orange slices, sliced almonds, green onions, and a spoon, placed on a red napkin with holiday patterns next to a halved orange.

This quinoa pilaf gets a festive twist from dried cranberries, orange, and toasted almonds. It’s a light, naturally gluten-free addition to your best christmas dinner side dishes.

Ingredients

Directions

  1. Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then cover and simmer for 15–18 minutes until fluffy.
  2. Fluff with a fork and stir in the cranberries, toasted almonds, orange zest and juice, olive oil, sliced green onions, salt, and pepper.
  3. Serve warm or at room temperature in a pretty serving bowl.

77. Roasted Turnips and Carrots with Honey Thyme Glaze

A bowl of roasted root vegetables, including carrots and potatoes, garnished with fresh herbs, on a white surface with a holly-themed napkin.

Turnips and carrots roast together until caramelized, then get a sweet thyme-scented glaze. It’s a great way to showcase winter vegetables on your Christmas table.

Ingredients

Directions

  1. Toss the cubed turnips and sliced carrots with olive oil, salt, and pepper on a large sheet pan.
  2. Roast at 400°F (200°C) for 25–30 minutes, tossing once, until tender and browned at the edges.
  3. Drizzle with warmed honey and sprinkle with thyme leaves, tossing gently before serving.

78. Twice-Baked Loaded Potatoes

A baking sheet with nine twice-baked potatoes topped with melted cheese, bacon bits, and chopped green onions, on parchment paper next to a holiday-themed towel.

These twice-baked potatoes are stuffed with cheddar, sour cream, and bacon, then baked again until golden. They’re hearty enough that guests may skip seconds of other sides.

Ingredients

Directions

  1. Scrub the potatoes, prick with a fork, and bake directly on the oven rack at 400°F (200°C) for 50–60 minutes until tender. Cool slightly, then cut each in half lengthwise.
  2. Scoop the insides into a bowl, leaving a thin shell. Mash with the sour cream, melted butter, 1 cup cheddar, most of the bacon, sliced green onions, garlic powder, salt, and pepper.
  3. Spoon the filling back into the shells, top with remaining cheddar and bacon, and arrange on a baking sheet. Bake at 375°F (190°C) for 20–25 minutes until heated through and golden.

79. Roasted Fennel and Carrots with Parmesan Breadcrumbs

A white baking dish contains roasted fennel wedges and carrots topped with a layer of golden breadcrumbs.

Fennel and carrots roast until sweet and tender, then get a crunchy parmesan breadcrumb topping. It’s a sophisticated veggie side that feels special for the holidays.

Ingredients

Directions

  1. Toss the sliced fennel and carrots with 2 tablespoons olive oil, salt, and pepper on a large sheet pan. Roast at 400°F (200°C) for 25–30 minutes.
  2. In a small bowl, mix the panko, parmesan, remaining olive oil, and thyme.
  3. Sprinkle the breadcrumb mixture over the vegetables and roast 8–10 minutes more until the topping is golden and crisp.

80. Spinach Gruyère Gratin

A baked spinach casserole with a golden breadcrumb topping in a white dish, with a portion removed to reveal the creamy filling inside.

This baked spinach gratin uses Gruyère cheese and cream for a rich, slightly nutty flavor. It feels more special than basic creamed spinach but is just as cozy.

Ingredients

Directions

  1. Wilt the spinach in a large sauté pan with a splash of water, then transfer to a colander and squeeze out excess liquid.
  2. In the same pan, melt 2 tablespoons butter and cook the diced onion until soft. Add the minced garlic, then stir in the cream, nutmeg, salt, and pepper. Simmer until slightly thickened.
  3. Stir the spinach and 1 cup Gruyère into the cream, then transfer to a greased 8x8 baking dish. Toss the panko with remaining butter and Gruyère, sprinkle on top, and bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.

81. Roasted Cherry Tomato and Basil Medley

Oval white dish filled with roasted cherry tomatoes, sliced garlic, herbs, and seasonings, placed on a dark green cloth.

Cherry tomatoes roast until blistered and jammy, then get finished with fresh basil. It’s a bright, juicy side that pairs well with roasted meats and pasta.

Ingredients

Directions

  1. Toss the cherry tomatoes and smashed garlic with olive oil, salt, and pepper on a sheet pan.
  2. Roast at 400°F (200°C) for 18–20 minutes until the tomatoes are blistered and releasing juices.
  3. Transfer to a shallow serving dish, drizzle with balsamic vinegar, and scatter torn basil leaves over the top.

82. Garlic Parmesan Roasted Asparagus

A baking sheet with roasted asparagus spears on parchment paper, sprinkled with salt and pepper, with a lemon wedge on the side.

This simple roasted asparagus with garlic and parmesan takes just a few minutes to prepare. It adds color and a crisp-tender crunch to any plate of best christmas dinner side dishes.

Ingredients

Directions

  1. Arrange the asparagus in a single layer on a parchment-lined sheet pan.
  2. Drizzle with olive oil, then sprinkle on the garlic powder, salt, and pepper. Toss gently, then roast at 425°F (220°C) for 10–12 minutes until crisp-tender.
  3. Sprinkle with parmesan and drizzle with lemon juice just before serving.

83. Hasselback Herb Butter Potatoes

Eight sliced, roasted Hasselback potatoes topped with coarse salt and herbs on parchment paper in a square baking pan.

Hasselback potatoes are thinly sliced but kept whole, so the edges crisp while the centers stay tender. Herb butter seeps into every slice for a beautiful and flavorful side.

Ingredients

Directions

  1. Place each potato between two wooden spoons and slice thinly, stopping before cutting all the way through.
  2. Whisk together the melted butter, olive oil, chopped rosemary, thyme, sea salt, and pepper.
  3. Place potatoes on a baking sheet, brush generously with herb butter, and bake at 400°F (200°C) for 50–60 minutes, brushing with more butter halfway through, until crisp and golden.

84. Brown Sugar Glazed Acorn Squash Rings

A baking tray with twelve round, fluted-edged pastries topped with brown sugar, placed on parchment paper over a red cloth.

Acorn squash rings brushed with brown sugar and butter bake into caramelized, tender slices. They’re pretty on a platter and have nostalgic holiday flavors.

Ingredients

Directions

  1. Arrange the acorn squash rings in a single layer on a parchment-lined sheet pan.
  2. Whisk together the melted butter, brown sugar, cinnamon, nutmeg, and salt, then brush over both sides of each ring with a pastry brush.
  3. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through, until tender and caramelized.

85. Buttery Peas with Pearl Onions and Mint

A white plate with green peas and pearl onions, garnished with chopped herbs and lemon zest, placed on a green napkin with a spoon on the side.

Sweet peas and pearl onions tossed in butter and fresh mint make a simple, classic side dish. It’s fast, colorful, and family-friendly.

Ingredients

Directions

  1. Simmer the pearl onions in a small saucepan of salted water for 5–6 minutes, then add the peas and cook 2–3 minutes more. Drain well.
  2. Return the vegetables to the pan and stir in the butter, chopped mint, lemon zest, salt, and pepper.
  3. Toss gently and serve immediately in a warm serving bowl.

86. Cheesy Baked Gnocchi with Marinara

Baked gnocchi in tomato sauce topped with melted, browned mozzarella cheese and sprinkled with herbs in a white casserole dish.

Pillowy gnocchi baked in marinara with mozzarella and parmesan tastes like a cross between pasta and a casserole. It’s cozy and kid-approved.

Ingredients

Directions

  1. Cook the gnocchi in a large pot of boiling salted water until they float, then drain in a colander.
  2. Spray a 9x13 baking dish with olive oil spray. Toss the gnocchi with the marinara sauce and spread into the dish. Top with mozzarella and parmesan.
  3. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden. Sprinkle with chopped basil before serving.

87. Warm Farro Salad with Roasted Grapes and Walnuts

A bowl of farro salad topped with grapes, walnuts, and crumbled goat cheese, placed on a green surface next to a white napkin with Christmas tree prints.

Nutty farro, roasted grapes, and crunchy walnuts come together in a warm salad. It’s unexpected but fits beautifully into a spread of best christmas dinner side dishes.

Ingredients

Directions

  1. Cook the farro in salted water according to package directions in a medium saucepan, then drain.
  2. On a sheet pan, toss the grapes with 1 tablespoon olive oil and roast at 400°F (200°C) for 10–12 minutes until blistered.
  3. In a bowl, toss warm farro with remaining olive oil, balsamic vinegar, roasted grapes, toasted walnuts, feta, salt, and pepper. Serve warm.

88. Apple Cranberry Coleslaw

A bowl of coleslaw with shredded green and purple cabbage, carrots, apple slices, and dried cranberries on a red napkin.

This crunchy coleslaw with apples and cranberries brings brightness and a little sweetness to rich holiday mains. It’s easy to make ahead for busy Christmas cooking days.

Ingredients

Directions

  1. Place the coleslaw mix, julienned apples, and cranberries in a large salad bowl.
  2. Whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, poppy seeds, and salt in a small bowl.
  3. Pour the dressing over the slaw and toss well. Chill in an airtight container for at least 30 minutes before serving.

89. Jalapeño Cheddar Cornbread Muffins

A muffin pan filled with cornbread muffins topped with jalapeño slices, next to a plate with three more muffins on a green plaid cloth.

These cornbread muffins are studded with sharp cheddar and mild jalapeño for a little kick. They’re perfect for soaking up gravy or chili at Christmas dinner.

Ingredients

Directions

  1. In a bowl, combine the cornbread mixes, milk, eggs, and melted butter.
  2. Fold in the cheddar and diced jalapeños. Divide the batter among a greased or lined 12-cup muffin pan.
  3. Bake at 400°F (200°C) for 14–16 minutes until golden and a toothpick inserted in the center comes out clean.

90. Classic Parmesan Risotto

A plate of creamy risotto topped with shredded cheese, black pepper, and a drizzle of olive oil, served on a white plate with a red holiday napkin underneath.

Creamy parmesan risotto is a luxurious side dish that feels restaurant-worthy. It’s especially nice with roast beef, lamb, or seafood.

Ingredients

Directions

  1. Heat the olive oil and 2 tablespoons butter in a wide sauté pan. Cook the diced onion until soft, then stir in the Arborio rice and cook 1–2 minutes.
  2. Pour in the white wine and stir until absorbed. Add warm broth one ladle at a time, stirring frequently until each addition is absorbed before adding more, about 18–20 minutes total.
  3. When the rice is creamy and al dente, remove from heat and stir in remaining butter, parmesan, salt, and pepper. Serve immediately.

91. Garlic Thyme Roasted Mushrooms

A white casserole dish filled with roasted whole mushrooms garnished with sprigs of fresh herbs, next to a holiday-themed napkin.

Roasted mushrooms with garlic and thyme are deeply savory and meaty. They’re an excellent side when you want something hearty but not starchy.

Ingredients

Directions

  1. Spread the halved mushrooms on a baking sheet.
  2. Whisk together the olive oil, minced garlic, thyme, balsamic vinegar, salt, and pepper. Pour over the mushrooms and toss.
  3. Roast at 400°F (200°C) for 20–25 minutes, stirring once, until tender and caramelized.

92. Herbed Yorkshire Puddings

A muffin tin with six baked popovers, garnished with herbs, sits on a red plaid cloth.

Yorkshire puddings are fluffy, savory popovers that puff dramatically in the oven. With herbs mixed into the batter, they’re perfect with roast beef or other Christmas mains.

Ingredients

Directions

  1. Whisk the eggs, milk, and flour together in a mixing pitcher until smooth. Stir in chopped rosemary, thyme, and salt. Let rest 20–30 minutes.
  2. Add a teaspoon of beef drippings or oil to each cup of a metal muffin pan and preheat in a 425°F (220°C) oven until very hot.
  3. Quickly pour the batter into the hot cups, filling halfway, and bake 18–22 minutes without opening the oven, until tall and deeply golden.

93. Roasted Red Cabbage Wedges with Balsamic Glaze

Sliced purple cabbage wedges on a baking sheet, drizzled with a dark sauce, next to a folded white and red napkin with snowflake patterns.

Red cabbage wedges roast until tender with crisp edges, then get drizzled with balsamic. The purple color looks stunning on your holiday table.

Ingredients

Directions

  1. Place the cabbage wedges on a parchment-lined sheet pan, cut sides up. Brush with olive oil and sprinkle with salt and pepper.
  2. Roast at 400°F (200°C) for 30–35 minutes, flipping halfway, until tender and browned around the edges.
  3. Drizzle with balsamic glaze just before serving.

94. Cheesy Broccoli Rice Casserole

A baked broccoli and cheese casserole with a crumb topping in a white dish, with a serving removed and a wooden spoon lifting a portion.

Broccoli, rice, and cheddar come together in a classic cheesy casserole. It’s comforting and makes a great contribution to your lineup of best christmas dinner side dishes.

Ingredients

Directions

  1. In a large bowl, stir together the soup, milk, garlic powder, and onion powder.
  2. Fold in the rice, blanched broccoli, and 1 ½ cups cheddar. Spread into a greased 9x13 casserole dish.
  3. Mix the crushed crackers with melted butter and remaining cheddar, and sprinkle on top. Bake at 350°F (175°C) for 30–35 minutes until bubbly and golden.

95. Roasted Delicata Squash with Parmesan and Herbs

Sliced roasted delicata squash rings topped with seeds and herbs are arranged on a white rectangular platter, set on a marble surface with a green cloth napkin nearby.

Delicata squash rings roast quickly and don’t need peeling, making them an easy side. Parmesan and herbs add a savory twist to their natural sweetness.

Ingredients

Directions

  1. Toss the delicata squash rings with olive oil, salt, and pepper on a sheet pan.
  2. Roast at 400°F (200°C) for 18–22 minutes, flipping once, until tender and lightly browned.
  3. Sprinkle with parmesan and chopped sage right before serving.

96. Creamy Butternut Squash and Sage Orzo

A white bowl of orzo pasta topped with roasted butternut squash, grated cheese, herbs, and a sprig of sage; a spoon rests in the bowl on a marble surface with a festive towel nearby.

Orzo cooked with roasted butternut squash and sage becomes a silky, cozy side dish. It’s ideal when you want something creamy that isn’t potatoes.

Ingredients

Directions

  1. Roast the butternut squash on a sheet pan with 2 tablespoons olive oil and 1 teaspoon salt at 400°F (200°C) for 20–25 minutes until tender.
  2. In a saucepan, sauté the orzo in remaining olive oil for 2 minutes, then add warm broth and simmer until tender and most liquid is absorbed.
  3. Stir in roasted squash, cream, sage, parmesan, and remaining salt, gently mashing some squash cubes for a creamier texture.

97. Stuffing Muffins with Herbs and Cranberries

A hand holds a cranberry muffin above a white plate next to a metal muffin tray with five more muffins, on a white surface with a red and green holiday towel.

Stuffing baked in muffin tins develops crispy edges all around. Cranberries and herbs give each portion a festive flavor and appearance.

Ingredients

Directions

  1. Sauté the diced celery and onion in 4 tablespoons butter in a sauté pan until soft.
  2. In a large bowl, combine the bread cubes, sautéed vegetables, cranberries, sage, and thyme. Whisk the broth, melted remaining butter, and eggs, then pour over and toss.
  3. Pack the mixture into a greased muffin pan and bake at 375°F (190°C) for 25–30 minutes until set and crisp around the edges.

98. Citrus and Herb Couscous with Toasted Almonds

A plate of couscous salad garnished with orange slices, chopped almonds, mint, and herbs, placed on a red napkin with a holiday-themed towel in the background.

Fluffy couscous with citrus, herbs, and toasted almonds is light but full of flavor. It’s a quick side that complements heavier Christmas dishes.

Ingredients

Directions

  1. Bring the broth, orange juice, and lemon juice to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let stand 5 minutes.
  2. Fluff with a fork and stir in orange zest, toasted almonds, chopped parsley, mint, olive oil, and salt.

99. Cranberry Apple Chutney

A glass jar filled with a mixture of cranberries, diced apples, and golden raisins sits on a marble surface next to a plaid cloth napkin.

This tangy cranberry apple chutney is a flavorful alternative to plain cranberry sauce. It’s delicious with turkey, ham, or spooned over soft cheeses.

Ingredients

Directions

  1. Combine the cranberries, diced apples, sugar, apple cider vinegar, orange zest and juice, ginger, and cinnamon in a medium saucepan.
  2. Bring to a simmer and cook 10–12 minutes until the cranberries burst and the mixture thickens. Stir in the golden raisins.
  3. Cool to room temperature, then transfer to a glass mason jar and chill until ready to serve.

100. Parmesan Crusted Smashed Red Potatoes

A baking tray lined with parchment paper holds twelve golden brown cookies topped with chopped nuts. A festive Christmas-themed towel is placed to the side.

These smashed red potatoes bake up crispy on the outside and fluffy inside with a parmesan crust. They’re fun to eat and perfect for scooping up gravy.

Ingredients

Directions

  1. Boil the red potatoes in salted water until just fork-tender, about 15–20 minutes. Drain and let cool slightly on a sheet pan.
  2. Use the bottom of a sturdy glass or a potato masher to gently smash each potato until flattened but still intact.
  3. Brush with olive oil and sprinkle with parmesan, garlic powder, salt, and pepper. Bake at 425°F (220°C) for 20–25 minutes until crisp and golden.

FAQ

Can I make these best christmas dinner side dishes ahead of time?

Yes, many of these best christmas dinner side dishes can be made at least partially ahead. Casseroles like cheesy broccoli rice or sweet corn spoonbread can be assembled in a covered baking dish and refrigerated, then baked just before serving. Mashed potatoes and cauliflower mash can be stored in microwave-safe containers and reheated with a splash of cream or broth.

What tools do I need to prep a lot of side dishes at once?

When you’re making several best christmas dinner side dishes, having the right tools makes a big difference. A large, sturdy set of rimmed sheet pans lets you roast multiple vegetables at the same time, and a few big mixing bowls are handy for tossing salads, stuffing, and casseroles. A reliable chef’s knife keeps all the chopping quick and safe.

How can I keep side dishes warm without drying them out?

To keep your best christmas dinner side dishes warm, cover casseroles and roasted veggies loosely with heavy-duty foil and hold them in a low oven around 200–225°F. Soufflé-style dishes and breads can rest in insulated food carriers. If anything starts to look dry, stir in a splash of warm broth or cream using a heat-safe silicone spatula.

What are some easy gluten-free side dish options?

Several of these best christmas dinner side dishes are naturally gluten-free, like roasted vegetables, cranberry orange quinoa pilaf, wild rice pilaf, and creamy mashed potatoes. Just be sure to use certified gluten-free broth and check labels on things like cornstarch and spices. A big green salad served in a pretty glass salad bowl is another easy gluten-free option.

How do I balance rich dishes with lighter sides?

When planning best christmas dinner side dishes, mix a few creamy casseroles and potato dishes with lighter options like kale salad, roasted Brussels sprouts, and citrusy couscous. Using bright flavors such as lemon juice and vinegar from a tabletop oil and vinegar set helps cut through richness. Fresh herbs kept in a small herb keeper also add freshness to almost any side.

What’s the best way to store leftovers?

Leftover best christmas dinner side dishes keep well when stored properly. Transfer extras to airtight glass storage containers and refrigerate within two hours of serving. Reheat gently in the oven in a covered baking dish or in the microwave, stirring halfway through so everything heats evenly.

Conclusion

With these 100 best christmas dinner side dishes, you can build a holiday spread that’s colorful, comforting, and completely tailored to your family’s tastes. From creamy potato bakes to bright salads and cozy casseroles, there’s something here to match every main dish. As you plan, it helps to keep basics like a sturdy nonstick baking sheet and a reliable set of mixing bowls within reach so prep feels easy and stress-free.

Don’t be afraid to mix classic best christmas dinner side dishes with a few new twists—maybe serve traditional mashed potatoes alongside cranberry orange quinoa or roasted delicata squash. You can simplify your cooking day by prepping casseroles in advance in covered casserole dishes and chopping vegetables ahead with a sharp knife and cutting board set.

As you decide which best christmas dinner side dishes to try first, think about texture and color—creamy, crunchy, bright, and cozy all have a place on your plate. Roasted vegetables pile beautifully on a large serving platter, while fluffy rolls or cornbread muffins look festive in a lined bread basket. A few thoughtful details like these make your table feel extra special.

Most importantly, choose the best christmas dinner side dishes that you’ll actually enjoy cooking and sharing. With pantry staples and tools you can easily order online—like parchment paper, measuring cups and spoons, and a good stand mixer—you’ll be ready to turn these ideas into a memorable holiday feast year after year.

More Christmas

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.